Bhuna Gosht 0r Lamb Bhuna

Bhuna Gosht is a popular curry choice that originates from the Punjab region of India. Bhuna being the process of dry frying spices and gosht the slow cooking process of cooking meat like lamb or mutton until tender.

There are many different variations of this popular recipe out there, some simple and some with a long list of ingredients that can seem daunting.

My version is a simplified take on this popular dish using just a few ingredients but not compromising on taste.

Instant Pot Lamb Bhuna

This yummy Lamb Bhuna recipe is cooked in an Instant Pot (pressure cooker) saving time while still getting that yummy tender meat. But if you don’t own a pressure cooker this can also be cooked in a slow cooker.

If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased.

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Since I bought my instant pot, I use it regularly. It comes in some handy for cooking soups, stews, casseroles, curries, and I love making extra so I can freeze at least one tub of leftovers.

Can I use other types of meat in this Bhuna Recipe?

I use lamb, but if lamb is not for you, other types of meat that work well are beef, mutton or goat. All meats that are perfect for this style of the cooking process.

So if you don’t have lamb or prefer to use another kind of meat, then just swap like for like.

The only type of meat that would affect the cooking process of this recipe is chicken, as it takes a lot less time to cook, especially if you were to use chicken breast, so that’s something to bear in mind when making swaps.

What Spices do I need for Lamb Bhuna (Bhuna Gosht)

A traditional bhuna recipe has a long list of spices, some that you may not have even heard of.

My simplified version uses just a few ingredients that most have in their pantry cupboard, such as

Chilli Powder (you can use your preferred type of chilli powder, bearing in mind that different chilli powders have different spice levels. I use a chilli powder called Deggi Mirch, which can be purchased at most Indian Grocers or on Amazon.

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Turmeric

Green Cardamon Pods

Cloves

Nutmeg

Can I use canned tomatoes?

You will notice I use fresh tomatoes in the Lamb Bhuna recipe. Fresh tomatoes are preferred over canned as they will yield a much nicer gravy and are less acidic.

Use canned tomatoes if that is all you have, but just be aware that the gravy/sauce may not be exactly the same.

How to Serve Lamb Bhuna (Bhuna Gosht)

I served this alongside some steamed white rice and sauteed spinach for some healthy vegetables.

Ingredients

1.5 teaspoons of deggi mirch (chilli powder) - add more if you like extra spicy

1/2 teaspoon of turmeric

1/2 teaspoon of salt

1 tbs of grated fresh ginger root

4 cardamon pods

3 cloves

pinch of nutmeg

pinch of coarse black pepper

5 ripe medium tomatoes, peeled and diced

1/4 cup (60ml) of water

1/4 cup (4 tbs) of fat-free plain yoghurt

freshly chopped coriander

Instructions

Instant Pot (Pressure Cooker)

Set instant pot to saute mode. Add the ghee

Once it displays hot, spray with cooking oil spray, add in the onion, garlic and ginger and fry for a couple of minutes until translucent and softened.

Add in the chilli powder, turmeric, salt, nutmeg, cardamom, cloves and a pinch of black pepper and continue to fry until the onion mixture is coated and paste-like.

Turn off instant pot. Add in the lamb, tomatoes and 1/4 cup (60ml) of water and mix to combine.

Add the lid (close valve if not self-sealing) and set to high pressure for 25 minutes. Once Instant Pot finishes cooking, let the pressure release naturally for at least 10 minutes and then you can release any remaining pressure.

Remove lid.

Add the yoghurt to a jug, spoon in some of the hot gravy and whisk to combine, this will bring up the temperature of the yoghurt, to prevent it from splitting.

Turn the instant pot to saute mode and let it bubble until the remaining sauce reduces down and just coats the lamb. Then turn off instant pot, taste and season as needed.

Then stir in the yoghurt mixture and sprinkle with chopped coriander.

Serve and enjoy!!

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slow Cooker? - brown onions as per pressure cooker method and then cook on low for 8 hours, you will need to transfer to stove top for last couple of steps to reduce sauce and add yoghurt!!

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Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

Just made this and it is delicious!!!! Thank you! I made it in the slow cooker, so moved it to the stove to add the yoghurt. I also added some cornflower To thicken. Will be making this again next week!